Carrot And Orange Soup Recipes

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CARROT-ORANGE SOUP



Carrot-Orange Soup image

I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.

Provided by Irmela

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup unsalted butter
4 cups peeled and sliced carrots
3 onions, chopped
1 (1/2 inch) piece minced fresh ginger root
2 teaspoons all-purpose flour
5 cups vegetable broth
sea salt and ground white pepper to taste
2 organic oranges
6 tablespoons creme fraiche
1 tablespoon chopped pistachio nuts

Steps:

  • Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
  • Puree carrot soup with an immersion blender until smooth.
  • Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
  • Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 26 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 514.6 mg, Sugar 13.1 g

CREAMY CARROT & ORANGE SOUP



Creamy Carrot & Orange Soup image

Make and share this Creamy Carrot & Orange Soup recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup onion, chopped
1 lb carrot, peeled and sliced & cooked
2 cups chicken stock
1/2 cup fresh orange juice
salt and pepper
1/4 teaspoon ground nutmeg
4 tablespoons whipping cream or 4 tablespoons yogurt
grated orange rind (for garnish)

Steps:

  • Brown the onion in the butter until soft.
  • Put onions carrots and chicken stock in a sauce pan.
  • Add Orange juice, heat to meld the flavors.
  • Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
  • Bring to a boil stirring during cooking time.
  • To serve top and swirl in two tbsp of cream (or yogurt).

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